We love Hungarian peppers sauteed in some light olive oil with a few garlic cloves for dipping fresh bread in. Last year none that we planted grew. This year they are coming alive and starting to grow. That is our celery in the background and you can see that is now starting to take off also. Every day it’s like finding a treasure in the garden when I see the “fruit” of our labor!!
When you are baking or cooking, having the right tools makes all the difference in the world. This little “crust cover” is a GODSEND!!!! No more messing around with tinfoil so the edge of my crusts don’t burn. I just lay this baby on after the pie edge has browned and cook the pie the rest of the way without worrying about burnt crust.
It’s pie season with all these fresh fruits coming into season. I have made cherry pies (recipe here) and blueberry pies (blueberry recipe here) to freeze and last night the man of the house asked the big question, “Can you please cook one of these to eat” when I was putting the pies into the freezer. How could I say no!! So we set off today to pick a few more cherries to replace the ones the kids have eaten and the pie we cooked.